{"id":28640,"date":"2022-01-13T13:12:59","date_gmt":"2022-01-13T18:12:59","guid":{"rendered":"https:\/\/www.thasneen.com\/cooking\/?p=28640"},"modified":"2022-01-13T13:17:56","modified_gmt":"2022-01-13T18:17:56","slug":"egg-appam-laced-rice-coconut-crepes-kerala-srilankan-breakfast-recipe","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/egg-appam-laced-rice-coconut-crepes-kerala-srilankan-breakfast-recipe\/","title":{"rendered":"Egg Appam | Laced Rice Coconut Crepes | Kerala Srilankan Breakfast Recipe"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-28643\" src=\"https:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2022\/01\/Kerala-laced-rice-crepes-egg-appam-recipe.jpg\" alt=\"\" width=\"475\" height=\"713\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2022\/01\/Kerala-laced-rice-crepes-egg-appam-recipe.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2022\/01\/Kerala-laced-rice-crepes-egg-appam-recipe-133x200.jpg 133w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p>Appams or laced rice crepes, Kerala &amp; Srilankan breakfast dish&#8230;<\/p>\n<p>Making appam is an art &amp; is very interesting. It&#8217;s basically rice coconut crepes, popular in Kerala &amp; Srilanka. For making appam, first, we have to make the batter and the batter has to be fermented. I use my Instant Pot yogurt setting for fermenting the appam batter.<\/p>\n<p>For making appams, we have to have appam pans- the pan has a dip in the center, available at Indian stores and on Amazon. Both non-stick &amp; cast iron appam pans are available.<\/p>\n<p>For breakfast, I crack an egg to the appam seasoned with ground pepper &amp; paprika. Looks beautiful, it&#8217;s healthy &amp; tastes delicious.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-28642\" src=\"https:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2022\/01\/Egg-appam-laced-rice-crepes-kerala-brakfast-recipe.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2022\/01\/Egg-appam-laced-rice-crepes-kerala-brakfast-recipe.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2022\/01\/Egg-appam-laced-rice-crepes-kerala-brakfast-recipe-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2022\/01\/Egg-appam-laced-rice-crepes-kerala-brakfast-recipe-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-28641\" src=\"https:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2022\/01\/Egg-Appam-laced-rice-crepe-kerala-breakfast.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2022\/01\/Egg-Appam-laced-rice-crepe-kerala-breakfast.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2022\/01\/Egg-Appam-laced-rice-crepe-kerala-breakfast-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2022\/01\/Egg-Appam-laced-rice-crepe-kerala-breakfast-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<h3><strong>Cooking Video<\/strong><\/h3>\n<p><iframe loading=\"lazy\" title=\"Egg Appam Laced Rice Crepes | Instant Pot Fermented Appam Batter | Kerala Srilankan Breakfast Recipe\" width=\"800\" height=\"450\" src=\"https:\/\/www.youtube.com\/embed\/ur3IMFVc0-M?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen><\/iframe><\/p>\n<div class=\"easyrecipe mceNonEditable\" data-rating=\"0\"> \t<link itemprop=\"image\" href=\"https:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2022\/01\/Kerala-laced-rice-crepes-egg-appam-recipe.jpg\" \/>\n<div class=\"item ERName\">Egg Appam | Laced Rice Coconut Crepes | Kerala Srilankan Breakfast Recipe<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">Main<\/span><\/div>\n<div class=\"ERHead\">Cuisine: <span class=\"cuisine\">Indian<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Thasneen<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT8H\">8 hours<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT30M\">30 mins<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT8H30M\">8 hours 30 mins<\/time><\/div>\n<div class=\"ERHead\">Serves: <span class=\"yield\">15 Appam<\/span><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ERSeparator\">[b]For making batter[\/b]<\/li>\n<li class=\"ingredient\">White Raw Rice- 1 cup ( Sona Masoori or Ponni rice)<\/li>\n<li class=\"ingredient\">Grated coconut- 1\/2 cup<\/li>\n<li class=\"ingredient\">Cooked white, brown or rosematta rice- 1\/4 cup<\/li>\n<li class=\"ingredient\">Coconut milk- 1 cup<\/li>\n<li class=\"ingredient\">Water- 1 1\/2 cups<\/li>\n<li class=\"ERSeparator\">[b]Other Ingredients[\/b]<\/li>\n<li class=\"ingredient\">Water- 1\/4 cup, to thin down batter<\/li>\n<li class=\"ingredient\">Baking soda- 1\/2 tsp<\/li>\n<li class=\"ingredient\">Salt- 1\/2 tsp<\/li>\n<li class=\"ingredient\">Eggs<\/li>\n<li class=\"ingredient\">Ground black pepper<\/li>\n<li class=\"ingredient\">Paprika (optional)<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Firstly, soak the rice in water for 4 to 5 hours.<\/li>\n<li class=\"instruction\">Sona Masoori or Ponni (available at Indian stores) or any kind of less starchy white raw rice can be used.<\/li>\n<li class=\"instruction\">To a blender jar or grinder: add soaked rice, grated coconut, cooked rice, coconut milk and water, grind to a smooth fine batter.<\/li>\n<li class=\"instruction\">The batter has to be fermented. I use my Instant Pot for fermentation.<\/li>\n<li class=\"instruction\">Pour the batter into the stainless steel pot. Close with the lid.<\/li>\n<li class=\"instruction\">Select Yogurt setting, time 8 hours at medium temperature.<\/li>\n<li class=\"instruction\">If you don&#8217;t have an Instant Pot &amp; living in a warm place: Pour the batter into a large bowl and keep covered on the countertop overnight to ferment.<\/li>\n<li class=\"instruction\">If you don&#8217;t have an Instant Pot &amp; living in a cold place, warm up the oven at the lowest temperature- 150 F or 65 C for 3 minutes, turn off the oven, place the batter covered inside the oven and keep it overnight.<\/li>\n<li class=\"instruction\">After 8 hours, the batter will be well fermented.<\/li>\n<li class=\"instruction\">Fermented batter will be thick, add 1\/4 cup water to thin down the batter. Don&#8217;t make into a watery batter, has to be slightly thick.<\/li>\n<li class=\"instruction\">Add baking soda and salt to the batter, combine well.<\/li>\n<li class=\"instruction\">Keep the batter aside for 10 minutes.<\/li>\n<li class=\"instruction\">Place the appam pan over medium heat, let turn hot.<\/li>\n<li class=\"instruction\">Grease the pan with non-stick cooking spray.<\/li>\n<li class=\"instruction\">Remove the pan from the heat, pour 1 large spoonful of batter onto the pan and swirl the pan, let the batter spread on the sides of the pan.<\/li>\n<li class=\"instruction\">For making egg appam, ensure the center of the appam is not thick.<\/li>\n<li class=\"instruction\">Close the pan with its lid and cook till the appam center has almost cooked.<\/li>\n<li class=\"instruction\">Crack an egg onto the center, swirl to spread the egg white, the yolk should be on the center of the appam.<\/li>\n<li class=\"instruction\">Close with the lid, cook till the egg white has cooked.<\/li>\n<li class=\"instruction\">Season with ground black pepper &amp; paprika. Cook for a minute.<\/li>\n<li class=\"instruction\">Open the lid, using a flat spatula remove the appam from the pan and transfer to a plate.<\/li>\n<li class=\"instruction\">Egg appams can be enjoyed as it is or can be served with chutney.<\/li>\n<li class=\"instruction\">Regular appams go well with any kind of curries- chicken, mutton, beef, fish, egg or veg curries.<\/li>\n<li class=\"instruction\">Enjoy.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3251<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Appams or laced rice crepes, Kerala &amp; Srilankan breakfast dish&#8230; Making appam is an art &amp; is very interesting. It&#8217;s basically rice coconut crepes, popular in Kerala &amp; Srilanka. For making appam, first, we have to make the batter and the batter has to be fermented. I use my Instant Pot yogurt setting for fermenting &hellip; <\/p>\n","protected":false},"author":1,"featured_media":28641,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[87,348,409,580,27,1120,22,800,81,18,30],"tags":[1009,35,24,1122,1160,992,651],"class_list":["post-28640","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-breakfast","category-coconut-by-ingredient","category-coconut-milk-by-ingredient","category-egg-dishes","category-indian-cuisine","category-instant-pot-recipes","category-kerala-cuisine","category-kerala-breakfast-dishes","category-rice-dishes","category-vegetarian","category-video","tag-breakfast","tag-coconut","tag-coconut-milk","tag-instant-pot","tag-kerala-recipes","tag-rice","tag-videos","course-main","cuisine-indian-cuisine"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/28640","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=28640"}],"version-history":[{"count":0,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/28640\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/28641"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=28640"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=28640"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=28640"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}